Baked Veggie Rice Cakes

Name: Baked Veggie Rice Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups cooked rice; 1 cup mixed vegetables (carrots, bell peppers, broccoli); 1/4 cup grated cheese (optional); 1/4 cup breadcrumbs; 1 egg, beaten; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Simple Collection

I absolutely adore these Baked Veggie Rice Cakes! They are the perfect combination of crispiness and flavor, with fresh vegetables mixed into a delightful rice base. We often enjoy these as a light lunch or a savory snack, and they’re great for meal prep. The best part is how versatile they are; you can customize the veggies to suit your taste or whatever you have on hand. This recipe has quickly become a staple in our home, and I can’t wait for you to try it too!

Created by

Loretta Winslow

Last updated on 2026-01-21T19:57:35.018Z

When I first made these Baked Veggie Rice Cakes, it was a spontaneous decision to use up the leftover rice in my fridge. The mix of colorful veggies not only made them visually appealing but also added a delicious depth of flavor. I found that using a mix of broccoli, carrots, and bell peppers created a fantastic balance of textures and tastes. Plus, they bake perfectly in the oven, achieving that satisfying crunch without the use of excess oil.

One surprising tip I learned during my cooking trials is to let the mixture sit for a few minutes before forming the cakes. This helps the ingredients marry together while ensuring that each cake holds its shape during baking. Now, I can whip these up easily whenever a craving strikes, knowing they’ll come out golden and crispy each time!

        Why You'll Love This Recipe
        Crispy exterior with a soft, flavorful interior
Packed with nutritious vegetables for a healthy boost
Easily customizable to match your favorite flavors

      

Mastering the Perfect Rice Cake Texture

To achieve that delightful balance between crispy and soft, the texture of the rice plays a crucial role. Using day-old rice is ideal, as it’s less sticky than freshly cooked rice, helping the cakes maintain their shape. If you're in a pinch, spread freshly cooked rice on a baking sheet to cool and dry for 30 minutes before using. This key technique ensures your rice cakes hold together without crumbling while providing a satisfying chew.

Another essential tip is not to overload your mixture with too many vegetables. While fresh veggies enhance the flavor and nutrition, an excess can lead to a soggy texture. Aim for a harmonious ratio—1 cup of vegetables to 2 cups of rice is perfect. If you have particularly watery veggies like zucchini, consider squeezing out excess moisture before mixing them in to prevent your cakes from becoming mushy.

Ingredient Variations and Substitutions

The beauty of Baked Veggie Rice Cakes lies in their versatility. If you don't have a specific vegetable on hand, feel free to swap with others such as peas, corn, or spinach. Frozen vegetables can be used as well; just ensure they're thawed and excess moisture is squeezed out. To keep it plant-based, you can substitute the egg with flaxseed meal or a chia seed mix—one tablespoon of ground seeds mixed with three tablespoons of water will suffice, providing the binding effect needed for the cakes.

For those looking to cut down on dairy, you can easily omit the cheese or replace it with a dairy-free alternative. Nutritional yeast is a great option that adds a cheesy flavor without the dairy. If you prefer a gluten-free version, use gluten-free breadcrumbs or even crushed rice cakes as a binder, ensuring everyone can enjoy these tasty bites without dietary concerns.

Storage and Reheating Tips

These rice cakes are perfect for meal prep; they store well in the refrigerator for up to four days. Place them in an airtight container, separating layers with parchment paper to prevent sticking. For longer storage, consider freezing them. Once baked and cooled, freeze the cakes on a baking sheet, then transfer to a freezer-safe container or bag. They can be stored for up to three months without compromising flavor or texture.

When it comes to reheating, the oven is your best friend for restoring that crispy exterior. Simply preheat your oven to 350°F (175°C) and bake the chilled or frozen rice cakes for 10-15 minutes until heated through and crispy. If you're in a hurry, the microwave will work, but be aware that the texture may not be as crisp—try microwaving in short intervals and then finishing them in a hot skillet for a few minutes for some crisp back.

Ingredients

Gather the following ingredients to make these delicious rice cakes!

Ingredients

2 cups cooked rice
1 cup mixed vegetables (carrots, bell peppers, broccoli)
1/4 cup grated cheese (optional)
1/4 cup breadcrumbs
1 egg, beaten
2 tablespoons olive oil
Salt and pepper to taste

Make sure to prepare all your ingredients before you start mixing!

Instructions

Follow these simple steps to create your Baked Veggie Rice Cakes:

Mix Ingredients

In a large bowl, combine the cooked rice, mixed vegetables, cheese, breadcrumbs, beaten egg, olive oil, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Form the Cakes

With your hands, shape the mixture into small patties, about 3 inches in diameter. Ensure they are compact to help them hold together during baking.

Bake

Preheat your oven to 400°F (200°C). Place the rice cakes on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until they are golden brown and crispy on the outside.

Serve

Allow the rice cakes to cool slightly before serving. They can be enjoyed warm or at room temperature, paired with a dipping sauce if desired.

Enjoy your homemade Baked Veggie Rice Cakes!

Pro Tips

For added flavor, try incorporating herbs like parsley or basil into the mixture. You can also substitute the egg with a flax egg for a vegan version!

Pairing Ideas

These Baked Veggie Rice Cakes can stand alone as a light meal or be paired with a variety of dips and sauces. A zesty yogurt or a tangy salsa verde complements the flavors beautifully. Alternatively, for those who enjoy a kick, a spicy chipotle mayo can add an exciting layer of flavor. The possibilities are endless, and you can rotate your dips based on seasonal ingredients or personal preferences.

These rice cakes can also be served as a side dish. They pair well with roasted meats or a fresh salad, offering a satisfying crunch alongside softer components. Adding a fresh herb garnish or a drizzle of balsamic glaze elevates the presentation, making them perfect for gatherings or weeknight dinners.

Scaling the Recipe

If you're planning a larger gathering or simply want to make a big batch for the week, scaling up this recipe is straightforward. For every doubling of the recipe, maintain the same ratios of rice to vegetables and binders. Just be mindful of your baking sheet space; you may need to bake in batches. Ensure not to overcrowd the baking sheet, as this can lead to uneven cooking.

If you're looking to make a smaller portion, the rice cakes can be easily halved. Just measure out the ingredients accordingly, and the cooking times will remain largely the same. This allows you to tailor your meals and snacks to suit your needs, minimizing waste while enjoying this yummy treat whenever the craving strikes.

Questions About Recipes

→ Can I freeze these rice cakes?

Yes, you can freeze the cooked rice cakes for up to a month. Just make sure to let them cool completely before transferring them to an airtight container.

→ What other vegetables can I use?

Feel free to use any vegetables you like! Zucchini, corn, or spinach work brilliantly in this recipe.

→ How can I make these gluten-free?

You can substitute regular breadcrumbs with gluten-free breadcrumbs or almond flour to make this recipe gluten-free.

→ What’s the best way to serve these rice cakes?

These rice cakes are delicious on their own, but they also pair well with dips like salsa, yogurt sauce, or even hummus!